French Apple Cobbler

A classic apple cobbler with a golden slightly crispy topping.  This one is also a hit made in a dutch oven in a camp fire.

Ingredients:
Apple Filling:
5 C tart apples, peeled, sliced thinly (I use granny smith)
3/4 C sugar
2 T flour
1/2 t cinnamon
1/4 t salt
1 t vanilla extract
1/4 C water
1 T butter, softened
Lemon juice

Topping:
1/2 C flour, sifted
1/2 C sugar
1/2 t baking powder
1/4 t salt
2 T butter, softened
1 egg, slightly beaten

Peel and slice the apples; I find this takes long enough that I end up tossing them with a little lemon juice to prevent browning.
In a medium bowl, combine filling ingredients. Dot apples with 1 tablespoon butter.
Combine topping ingredients, beating until the batter is smooth
Dot batter in small spoonfuls over the apples, spacing evenly.  It will spread and brown during baking.
baking. Bake 35 to 40 minutes at 375° F or until apples are tender and crust is golden brown. Serve warm with vanilla ice cream.